Lima Bean Okra Soup
Lima Bean Okra Soup is a gluten free and lacto ovo vegetarian recipe with 7 servings. One serving contains 90 calories, 4g of protein, and 2g of fat. For 96 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It works best as a soup, and is done in about 35 minutes. It is brought to you by Taste of Home. 9 people found this recipe to be tasty and satisfying. A mixture of vegetable broth, okra, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. Winter will be even more special with this recipe. With a spoonacular score of 38%, this dish is rather bad. Users who liked this recipe also liked Lima Bean Soup, Lima Bean Soup, and Lima Bean And Artichoke Soup.
Servings: 7
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
1 tablespoon butter
1/8 teaspoon cayenne pepper
1/2 cup fresh or frozen corn, thawed
1 medium green pepper, chopped
1/4 to 1/2 teaspoon ground allspice
1 cup frozen lima beans, thawed
2-1/2 cups sliced fresh or frozen okra, thawed
1 medium onion, chopped
1/4 teaspoon pepper
1/2 to 1 teaspoon salt
3 cups chopped tomatoes
3 cups vegetable broth
Equipment:
sauce pan
Cooking instruction summary:
Directions In a large saucepan, saute the green pepper, onion and cloves in butter until vegetables are tender. Discard cloves. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beans are tender. Yield: 7 servings. Originally published as Lima Bean Okra Soup in Taste of Home's Holiday & Celebrations CookbookAnnual 2010, p111 Nutritional Facts 1 cup equals 96 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 601 mg sodium, 17 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large saucepan, saute the green pepper, onion and cloves in butter until vegetables are tender. Discard cloves.
2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beans are tender.
Nutrition Information:
covered percent of daily need
